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I'd love to pick up one of Takeshi Saji's cleavers, and perhaps further down the line I will. I quite like VG-10 in the right hands, but the only thing that puts me off the cleaver is the damascus; I'm not against damascus, but I could never bring myself to use a good one in a pro kitchen, especially a cleaver. I think damascus attracts unwanted attention and few people seem to understand that just because it looks like big and heavy, doesn't mean you can use it for splitting ducks and opening oil drums.

i completely agree, thats why i polish my HD's, to grab less attention. VG 10 isn't that bad, i feel that when well treated it shines in a pro kitchen.

besides, if anyone touches your knives i dont understand. People shouldn't. Maybe i'm a little too much babying them, but my teams usually avoid getting me mad. also, i dont sharpen gear to have it unsharpened by some coworker. i'll share all my knowledge with my team with pleasure. but if i work'd for em sharpening, then i'd charge.